Smoked Salmon Spaghetti Carbonara

  • 5MINS
  • 10MINS
  • Serves 4
  • 314KCAL

This Smoked Salmon Spaghetti Carbonara is a great, slimming-friendly twist on an old favourite – and low calorie and Points too!

  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
  • Gluten Free pinchofnom.com
Easy Peasy Smoked Salmon Spaghetti Carbonara pinchofnom.com
4

NutritionPer Serving

  • Calories314
  • Carbs24g
  • Protein20g
  • Fat10g
  • Saturates3g
  • Sugars3g

Smoked Salmon Spaghetti Carbonara - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Smoked Salmon Spaghetti Carbonara is a great, slimming-friendly twist on an old favourite – and it’s low on calories and Points too!

Our Smoked Salmon Spaghetti Carbonara is super quick and easy to make, but feels really luxurious which makes it a perfect dinner party dish.

We’ve used smoked salmon in this recipe, but you could really use any smoked fish that you like – smoked mackerel would be delish for example – as long as you remember to adjust the calories and Points accordingly.

We love a little kick of heat in our food and so we usually serve this dish with a little sprinkling of chilli powder, but this is completely optional!

Our favourite accompaniment to this Smoked Salmon Spaghetti Carbonara has to be tender stem broccoli or asparagus tips, but it’s so filling that you can also enjoy it just as it is!

What diets is this Smoked Salmon Spaghetti Carbonara suitable for?

This Smoked Salmon Spaghetti Carbonara recipe can be made dairy free as long as you swap out the following ingredients for dairy free versions;

  • Parmesan

It can also be made gluten free by swapping the following ingredients out for gluten free alternatives;

  • Dried spaghetti

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

Do you need any special ingredients to make Smoked Salmon Spaghetti Carbonara?

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This Smoked Salmon Spaghetti Carbonara really couldn’t be easier to make! You don’t need any fancy kitchen gadgets, just some basic equipment.

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP
Really easy to make, tasted delicious
Added prawns instead of salmon
Really easy to make and tastes amazing
I used cheddar cheese instead of parmesan.
Low carlorie Italian!
Amazing, so simple and delicious! A must try!
Delicious take on an Italian!
Amazing recipe as I’m a big fan of Italian food. Simple and tasty, can even be done with normal salmon. Top with chilli for a little kick

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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A large saucepan is ALWAYS useful, particularly when cooking pasta, and this one from Amazon is perfect for the job!

We always find that fine graters are the best when grating cheese as it makes the cheese go soooo much further – just watch your fingers as this Deiss Micro Grater is MEGA sharp!!

How many calories are in this Smoked Salmon Spaghetti Carbonara?

There are 314 calories per portion in this Smoked Salmon Spaghetti Carbonara, which means it falls into our Everyday Light category.

This Smoked Salmon Spaghetti Carbonara is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Cook the spaghetti according to the instructions on the packet. In the last 4 minutes of cooking time, add the frozen peas into the spaghetti to cook through.

Step 2

Beat the eggs in a bowl with the finely grated parmesan, chives, garlic powder, salt and pepper.

Step 2 pinchofnom.com

Step 3

Drain the spaghetti and peas, but keep 250mls of the pasta water back – you’ll use this later. Keep the pasta and peas in the colander.

Step 3 pinchofnom.com

Step 4

Using the pan which you cooked the spaghetti and peas in, pop back on the heat and spray with low calorie cooking spray. Flake the hot smoked salmon fillets into the pan and heat through for a few minutes.

Step 4 pinchofnom.com

Step 5

Return the spaghetti and peas back to the saucepan with the salmon. Turn off the hob and remove the pan from the heat. Add the beaten egg mix, along with the pasta water and stir thoroughly, ensuring all the spaghetti is coated in the egg – this should take a couple of minutes.

Step 5 pinchofnom.com

Step 6

Serve immediately and top with a little sprinkle of parmesan if required!

Smoked Salmon Spaghetti Carbonara - Pinch of Nom Slimming Recipes

What could I serve with this Smoked Salmon Spaghetti Carbonara?

This Smoked Salmon Spaghetti Carbonara works really well when served with tender stem broccoli or asparagus tips. We also love it with any of the following dishes:

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How do you know when Smoked Salmon Spaghetti Carbonara is cooked?

Your Smoked Salmon Spaghetti Carbonara is ready when the spaghetti is cooked through and it’s all coated in the egg. Remember to take your pan off the heat before adding the egg as otherwise it’ll scramble!

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Smoked Salmon Spaghetti Carbonara in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Smoked Salmon Spaghetti Carbonara in the fridge for approximately 2 days or so.

Can I freeze Smoked Salmon Spaghetti Carbonara?

No, we don’t recommend freezing this dish.

How do I reheat Smoked Salmon Spaghetti Carbonara?

From chilled: This dish really is best served fresh, but if you want to reheat it then you’ll need to be really careful so that the eggs don’t scramble. We’d recommend heating very gently in a pan and adding a little hot water to loosen the sauce.

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Smoked Salmon Spaghetti Carbonara

This Smoked Salmon Spaghetti Carbonara is a great, slimming-friendly twist on an old favourite - and low calorie and Points too!
  • Prep Time
    5 MINS
  • Cook Time
    10 MINS
  • KCals 314
  • Carbs 24G

Ingredients

  • 240 g dried spaghetti
  • 180 g hot smoked salmon
  • 250 ml pasta water keep back before draining the pasta
  • 100 g frozen peas
  • 10 g parmesan finely grated
  • 3 eggs
  • 1 tbsp fresh chives or dried chives
  • 1 tsp garlic granules
  • salt and pepper
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Cook the spag according to the instructions on the packet. In the last 4 minutes of cooking time, add the frozen peas into the spaghetti to cook through.
  2. Beat the eggs in a bowl with the finely grated parmesan, chives, garlic powder, salt and pepper.
  3. Drain the spaghetti and peas, but keep 250mls/1 cup of the pasta water back - you'll use this later. Keep the pasta and peas in the colander.
  4. Using the pan which you cooked the spaghetti and peas in, pop back on the heat and spray with low calorie cooking spray. Flake the hot smoked salmon fillets into the pan and heat through for a few minutes.
  5. Return the spaghetti and peas back to the saucepan with the salmon. Turn off the hob and remove the pan from the heat. Add the beaten egg mix, along with the pasta water and stir thoroughly, ensuring all the spaghetti is coated in the egg - this should take a couple of minutes.
  6. Serve immediately and top with a little sprinkle of parmesan if required!

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With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.



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23 comments

See what others have to say

KirstyWednesday 12th July 2023

I replaced the peas with shredded broccoli – delish!!

Reply

    SharonThursday 13th July 2023

    Hi Kirsty, thanks for sharing your suggestion to use broccoli instead of peas, it sounds good!

    Reply

Zena DawsonMonday 11th January 2021

Is this amount of spaghetti right? As it seems quite low for 4 adults. Thanks.

Reply

    LisaTuesday 12th January 2021

    Hi Zena
    Yes, it is correct, but if you feel like you need more, you can scroll down to the recipe card at the end and use the arrows to adjust the servings and it will automatically calculate the increase in ingredients for you.

    Reply

Rachel HomewoodFriday 28th August 2020

My smoked salmon fillets got substituted on my shopping so ended up with regular salmon fillets. Will this still work out as well?

Reply

    LisaFriday 28th August 2020

    Hi Rachel.
    It’ll still be tasty, you just won’t get the smoky flavour.

    Reply

EllenWednesday 10th June 2020

I wish the American weight/volume equivalents were provided. But no problem, they are easily found.

This recipe looks delish!

Reply

    LisaThursday 11th June 2020

    Hi Ellen. If you scroll down to the end of the recipe page, there is a recipe card. On the left hand side you will see a button to change from metric measurements to imperial. Hope this helps!

    Reply

Jade BWednesday 8th April 2020

This was gorgeous! Swapped out the cheese for 60g of Lightest Philadelphia, used 2 garlic gloves instead and added spinach and mushrooms. Nice and quick too!

Reply

    Sharon FitzpatrickWednesday 13th May 2020

    Hi Jade, thanks for letting us know how you’ve adapted this recipe, it sounds great! Thanks for sharing your idea.

    Reply

Catriona DeaconSaturday 4th January 2020

This was absolutely delicious. I halved it as I was just cooking for 2, but my partner thinks I should have left it as 4. I think he enjoyed it that much that he’d easily eat the leftovers before they had a chance to cool ?

Reply

    Holly LevellFriday 15th May 2020

    Hi Catriona, so glad to hear you and your husband enjoyed this recipe!

    Reply

WendySaturday 21st September 2019

Enjoyed this meal

Reply

    Emma TMonday 23rd September 2019

    So glad you enjoyed it!

    Reply

Denise WildeThursday 1st August 2019

Definitely making this delicious relief soo.

Reply

CharleyThursday 11th July 2019

Would this be okay batch cook and freeze/put in the fridge for my lunches for the week?

Reply

    Sharon FitzpatrickFriday 8th May 2020

    Hi Charley, This dish is not suitable for freezing or batch cooking.You could keep it in the fridge for about 2 days and reheat by following the instructions in the recipe. Ideally, this dish is best eaten freshly made. Hope this helps and thanks for getting in touch.

    Reply

OrlaMonday 29th April 2019

Really delicious, I added quark too to make it extra creamy. Just wondering, is it okay to reheat or will it make the eggs scramble?

Reply

    Emma TMonday 3rd June 2019

    Hi Orla,

    I’ve not tried reheating it but I think you’re right about it cooking the eggs – you could try reheating very gently and add a little hot water in ????

    Reply

Julie ButlerWednesday 16th January 2019

Can you use fresh garlic instead of granules, if so how much ?

Reply

BernieTuesday 6th November 2018

Absolutely delicious!

Just made this for lunch and it was soooo tasty, I will definately be making this again!

Reply

NicoleMonday 5th November 2018

Can you save this in the fridge for the next day? Thinking about lunch. Thanks

Reply

ShazFriday 2nd November 2018

How can I make this for one or will it freeze in portions thanks it looks amazing

Reply

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